Menu

After 10 years serving Lincolnites and visitors with an alternative dining experience at 440North 8th Street in the Haymarket, bread7cup will be permanently closing its doors after brunch on Sunday, December 10, 2017.
Known for its locally sourced, farm to table menus and its summer Saturday Night Market Meals and evening Supper Club events, the changes in dining habits and clientele in the West Haymarket with the addition of over 20 dining options in the vicinity of the Pinnacle Bank Arena contributed to bread&amp;cup’s difficulty to attract patrons sufficient to continue the unique business model.
Founders Chef Kevin and Karen Shinn appreciate the friendships with customers, vendors and others and are pleased to have been a part of the Haymarket dining and entertainment experience for the last 10 years.
For more information, contact Nick Cusick, Food For Thought, LLC Managing Partner at 402-770-0523

This year’s theme: “I didn’t know I liked…” Click here for reservations at Eventrbite. Each week, Chef Kevin and his team will craft an experience around a food that you are not sure about. An ingredient will be served three ways

It is our desire to prepare everything we serve as simply and as skillfully as possible. We create all menu items in our open kitchen and bakery every day from scratch. We also use local ingredients whenever possible.

Find us on the corner of 8th&S in Lincoln’s Historic Haymarket. We are in the shadow of Pinnacle Bank arena and Memorial Stadium. Call us at 402.438.2255 for more information, reservations or parking assistance. You can also reach us by

Kevin Shinn

We live in a fascinating age of progress and scientific discovery. Technology offers us better and faster ways to communicate and share information with one another all across the planet. Yet with all its advancement, we believe nothing will provide a better channel for meeting our deepest needs of communication like the timeless practice of sharing simple food and drink.
We’ll set the table. You bring the conversation.

Kevin Shinn
Executive Chef

Michael Ruhlman

I’d come to know three outstanding American chefs, each one of whom had been cooking his entire adult life and had made people happy doing it. In fact, all three of these chefs had stated that a main reason, if not the reason, they cooked was that simple; to make people happy. If they failed in this, the work was for nothing. Didn’t matter how good the technique was, how artful the food, or the personal standards they’d brought to bear on it.

Michael Ruhlman
The Soul of a Chef

Henri Nouwen

In our world full of strangers, estranged from their own past, culture and country, from their neighbors, friends and family, from their deepest self and their God, we witness a painful search for a hospitable place where life can be lived without fear and community can be found.”

I began writing several years ago as a way to remember the story that was unfolding in the restaurant. In doing so, I discovered a pleasure in writing and now continue to express my thoughts on more than just food.